Sorry, I'll tune in again at bed time, but right now I've just got to hand-sharpen my new Japanese carbon-steel knife and mince shallots for the red-wine reduction sauce I'm slathering on those dry-aged rib-eyes that I got from Joe the Butcher, my new best friend.

WSJ: A Real Man's Place Is in the Kitchen by Daniel Duane

It could yield a light passing shower during the day, but it's a very low chance for this, so I'm expecting it to remain dry.

BBC: Glastonbury Festival 2010 weather forecast

For many connoisseurs, the dessert wines of Vouvray, Quarts de Chaume and Bonnezeaux represent the apex of Chenin, although I'm currently most interested in the dry wines, many of them from relatively new domains.

WSJ: Singing of France's Unsung Chenin Blanc | On Wine by Jay McInerney

And sure, maybe the wife doesn't even want a dry-aged rib-eye or a big platter of that buttermilk fried chicken I'm making about once a week.

WSJ: A Real Man's Place Is in the Kitchen by Daniel Duane

Now back on dry land after broadcasting on the latest work on the research ship James Cook in the Cayman Trough, I'm still picking up messages from people amazed at getting such an extraordinary vision of the reality of the deep sea.

BBC: A deep sea mission of genuine exploration